Senate Bean Soup

• 1 pound dried navy beans, picked over
• 1 pound ham (preferably with bone)
• 1 large russet potato, peeled and quartered
• Kosher salt
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1/4 cup chopped fresh parsley
• Freshly ground pepper

1. Put the beans in a large bowl and cover with about 3 times their volume of cold water.
2. Soak overnight in a cool place.
3. Drain the beans and transfer to a large pot or Dutch oven.
4. Add 10 cups water and the ham.
5. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes.
6. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat.
7. Return the meat to the pot.
8. Meanwhile, cover the potato with water in a saucepan and season with salt.
9. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes.
10. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth.
11. Add the mashed potato to the bean soup and stir until combined.
12. Melt the butter in a large skillet over medium heat.
13. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes.
14. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick.
15. Season with salt and pepper.
16. Photograph by Yunhee Kim

navy beans, ham, russet potato, kosher salt, milk, unsalted butter, onion, celery, garlic, parsley, freshly ground pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/senate-bean-soup-recipe.html (may not work)